MAINS

FRUITS OF THE SEA

Are to include potatoes and vegetables which are served separately if not already stated on the dish description.

• Braised ling with pancetta, peas, lettuce & crème fraiche
• Hake with Basque seafood Spanish stew (calamari, mussels, shrimps, chorizo cooked slowly with peppers, tomatoes)
• Pan roasted Dover sole with black kale, roasted fennel & sauce choron Sea bass with tat choi, spring onions
• Asian spaghetti & coconut broth
• Poached halibut with seasonal vegetables, jersey royals & pink grapefruit & caper berry hollandaise
• Red mullet bouillabaisse (French orange & saffron seafood stew)
• Seared salmon wrapped in Parma ham with wilted chard with seafood sauce
• Pan fried red mullet with seafood bisque & sanfire.
• Seared brill with creamed potato, pea broth & caper berry cream.
• Flamed grilled mackerel, shiso sprouts, crayfish tails, and truffle celeriac.
• Poached halibut with brown shrimp mint risotto.
• Crumbled crust fish pie, sustainably caught fish with brown shrimps, quail’s eggs

IT’S ALL ABOUT

THE MEAT

V stands for vegetarian & vg stands for vegan

• Confit of locally shot duck with wilted chard, puy lentils, membrillo
• Organic Beechwood farm chicken, with spelt risotto & seasonal greens
• Burrow farm ruby red beef cheek, braised in Otter vale ale with smoked bacon, red cabbage and peppered pears
• Lamb cutlets rubbed in Indian spices with spinach Dahl
• Slow cooked pheasant breast with autumn vegetables and pickled wood mushrooms
• Chicken forester, maize feed chicken with truffle mousse, banana shallots, pancetta and watercress cream
• French classic cassoulet, spicy sausages with red wine lentils, pork rashers, duck
• Trio of sausages, sun dried tomato, garland Hayes venison, pork and cider, Creamed potato, port jus
• Burrow farm ruby red beef pie with winter vegetables, pickled walnuts, crumbled stilton
• Exmoor venison pie with black currant, basil, port, creamed vegetables
• Beechwood chicken chorizo sausage pie, with black olives,summer vegetables, potatoes cooked in smoked sea salt
• Poltimore pork & cider pie with Apple woods cheese, brambly apples, leeks and creamed vegetables
• Exmoor tenderloin of venison with wild chanterelle mushrooms, Jerusalem artichokes with port & redcurrant sauce
• Tea smoked Szechwan peppercorn duck with wilted baby gem, saffron fondants with black Cherrie jus
• Roast cannon of burrow farm lamb with pan fried gnocchi & autumn vegetable fruits, roasted garlic glaze
• Poltimore braised belly pork, hand dived scallops with pink peppercorn & apple beurre blanc
• Roulade of chicken with wild garlic cream, pea shoots & deep-fried courgette owers
• Charred lamb chump with Moroccan style stew of butternut squash, saffron, apricots, tomatoes, and preserved lemons
• Rump steak of beef with all the trimmings served with a béarnaise sauce
• Fillet of beef with wet truffle polenta, asparagus spears, raison & caper berry jus
• Pork belly with braised fennel & apple compote, cider sauce
• Roast loin of pork with chorizo sausage & shoulder of pork hash
• Chicken chasseur, Beechwood chicken supreme with red wine mushrooms (An old classic but good never the less)
• Chicken escalope, new season English asparagus salad, with parmesan & sage dressing
• Roasted wood pigeon breast with spelt salad, baby beets & watercress emulsion
• Pork tenderloin, pancetta, summer vegetables, black olives, smoked tomato fondue
• Slow cooked chicken with smoked mussels and brown bread sauce
• Lemon and garlic roasted chicken with Moroccan spiced warm couscous pearls